Cook the pasta in a large pot of boiling salted water until al dente.

Chop the vegetables as required

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the paste is ready; add the dhania.

Serve hot